TIER 1: THE BASIC (ESSENTIAL) VEGAN LIST

Focus: High-protein legumes, seasonal vegetables, and budget-friendly grains.

Basic Plant-Based Lunches

1. Chickpea "Tuna" Salad: Smashed chickpeas, vegan mayo, celery & whole wheat wraps.

2. Black Bean Burrito Bowl: Cilantro lime brown rice, corn & pico de gallo.

3. Sweet Potato & Black Bean Tacos: Corn tortillas & shredded cabbage.

4. Lentil Power Bowl: Toasted quinoa, steamed kale & lemon-tahini dressing.

5. Sesame Ginger Tofu: Sautéed snap peas, carrots & brown rice.

6. Mediterranean Quinoa Salad: Cucumber, olives, chickpeas & parsley.

7. Buffalo Cauliflower Wrap: Hummus, romaine & shredded carrots.

8. Red Lentil Dahl: Wilted spinach & toasted cumin.

9. White Bean & Kale Minestrone: Seasonal root vegetables & pasta shells.

10. Peanut Noodle Bowl: Edamame, shredded cabbage & rice noodles.

11. Roasted Root Veggie Salad: Maple-mustard vinaigrette & sunflower seeds.

12. Curried Chickpea Salad: Grapes, celery & vegan yogurt dressing.

13. Spiced Cauliflower "Steak" Bowl: Black beans & steamed broccoli.

14. Southwest Tofu Scramble: Onions, peppers & corn.

15. Tabbouleh & Hummus Plate: Cucumber, tomato & whole wheat pita.

16. BBQ Tempeh Grain Bowl: Roasted corn & sautéed collard greens.

17. Green Power Salad: Edamame, pepitas, cucumber & spinach.

18. Lentil Walnut "Meat" Salad: Served over mixed greens with apple cider dressing.

19. Zesty Lime Bean Salad: Corn, bell peppers & cilantro.

20. Mushroom & Barley Soup: Hearty broth with carrots and leeks.

21. Baked Falafel Bowl: Pickled beets, mixed greens & garlic tahini.

22. Creamy Tomato Basil Soup: Made with coconut milk & sourdough croutons.

23. Garden Veggie Pasta: Whole wheat noodles with marinara & nutritional yeast.

24. Cajun Spiced Red Beans: Served over brown rice with sautéed bell peppers.

25. Tofu "Egg" Salad: Turmeric-spiced tofu with green onions and celery.

Basic Plant-Based Dinners (With Sides)

1. Lentil Shepherd’s Pie: Root vegetable filling & mashed potato top.

2. Three-Bean Chili: Sweet potatoes & cornbread.

3. Vegetable Chickpea Curry: Turmeric cauliflower & steamed rice.

4. Stuffed Bell Peppers: Quinoa, black beans & tomato sauce.

5. Mushroom Stroganoff: Creamy cashew sauce over whole wheat noodles.

6. Crispy Tofu Stir-fry: Bok choy, bell peppers & brown rice.

7. Cauliflower Chickpea Stew: Moroccan spices & toasted couscous.

8. Roasted Vegetable Lasagna: Tofu ricotta & marinara.

9. Sweet Potato & Lentil Loaf: Braised kale & mashed carrots.

10. Tempeh Teriyaki: Broccoli florets & sesame brown rice.

11. Eggplant Ratatouille: Herbed quinoa & crusty bread.

12. Coconut Red Lentil Soup: Toasted sourdough & side salad.

13. Spaghetti Squash "Meatballs": Lentil-based balls & tomato basil sauce.

14. Yellow Split Pea Stew: Sautéed spinach & roasted potatoes.

15. Crispy Corn & Bean Fritters: Side of steamed green beans.

16. Adobo Braised Jackfruit: Black beans & cilantro lime rice.

17. White Bean Cassoulet: Thyme-scented carrots and celery.

18. Roasted Butternut Squash Risotto: Made with arborio rice and peas.

19. Tofu Souvlaki Skewers: Lemon potatoes & cucumber salad.

20. Hearty Vegetable Gumbo: Okra, peppers & brown rice.

21. Mushroom & Spinach Pot Pie: Flaky crust & savory gravy.

22. Roasted Cabbage Steaks: Topped with white bean purée.

23. Sweet & Sour Tofu: Pineapple, bell peppers & rice.

24. Lentil Bolognese: Over spaghetti squash or whole wheat pasta.

25. Pumpkin & Sage Pasta: Creamy pumpkin sauce & toasted walnuts.

TIER 2: THE INDULGE (SIGNATURE) VEGAN LIST

Focus: Fermented proteins, organic nuts, and complex global sauces.

Indulge Plant-Based Lunches

1. Chimichurri Tempeh: Roasted cauliflower & cilantro rice.

2. Thai Red Curry Tofu: Bamboo shoots, Thai basil & jasmine rice.

3. Harissa Chickpea Salad: Pearl couscous, apricots & mint.

4. Miso Glazed Eggplant: Forbidden black rice & edamame.

5. Grilled Halloumi (Vegan Style): Roasted beet & walnut salad.

6. Korean Bulgogi Tempeh: Kimchi & sticky brown rice.

7. Smoked Jackfruit Tacos: Pineapple salsa & purple cabbage.

8. Moroccan Spiced Lentil Bowl: Hummus, pine nuts & pickled onions.

9. Coconut Lime Tofu: Snap peas & wild rice pilaf.

10. Balsamic Glazed Portobello: Strawberry, walnut & spinach salad.

11. Lemongrass Tofu Salad: Crushed peanuts & chili-lime dressing.

12. Mediterranean Mezze Bowl: Baba ganoush, dolmas & olives.

13. Pesto Zucchini Noodles: Sun-dried tomatoes & pine nuts.

14. Buffalo Tempeh Salad: Avocado, celery & vegan blue cheese dressing.

15. Crunchy Ramen Salad: Edamame, almonds & ginger-soy dressing.

16. Falafel Mezze Wrap: Pickled turnips & garlic toum.

17. Arugula & Pear Salad: Spiced pecans & vegan feta.

18. Mango Lime Tofu Bowl: Red cabbage & quinoa.

19. Sweet Potato Gnocchi: Sage & brown vegan butter sauce.

20. Poke-Style Beet Bowl: Avocado, seaweed & radish.

21. Roasted Brussels & Farro Bowl: Cranberries & tahini.

22. Shawarma Cauliflower: Tabbouleh & lemon-garlic sauce.

23. Caprese Portobello: Vegan mozzarella & balsamic glaze.

24. Satay Tempeh Skewers: Spicy peanut sauce & cucumber salad.

25. Butternut Squash Flatbread: Caramelized onions & arugula.

Indulge Plant-Based Dinners (With Sides)

1. Miso Roasted Cauliflower: Forbidden rice & baby bok choy.

2. Jackfruit Barbacoa: Smoked paprika sweet potato wedges.

3. Vegan Paella: Artichokes, saffron & roasted peppers.

4. Mushroom Wellington: Thyme-scented gravy & parsnip purée.

5. Braised Seitan: Red wine reduction & celery root mash.

6. Lentil Keftas: Lemon-infused quinoa & tzatziki.

7. Tofu Osso Buco: Saffron risotto & gremolata.

8. Stuffed Portobello: Spinach, walnut & vegan ricotta.

9. Pan-Seared Tempeh: Balsamic glazed Brussels sprouts.

10. Thai Green Curry: Eggplant, bamboo & jasmine rice.

11. Indian Butter Tofu: Cashew cream sauce & basmati rice.

12. Roasted Acorn Squash: Wild rice & cranberry stuffing.

13. King Oyster Mushroom "Scallops": Pea purée & mint.

14. Creamy Truffle Mushroom Pasta: Cashew cream & parsley.

15. Seitan Piccata: Lemon-caper green beans.

16. Sweet Potato Red Curry: Peanuts & wilted greens.

17. Mediterranean Braised Tofu: Olives, tomatoes & capers.

18. Kung Pao Tempeh: Celery, peppers & peanuts.

19. Savory Lentil Galette: Thyme & roasted carrots.

20. Zucchini Involtini: Almond ricotta & pomodoro sauce.

21. Chickpea Tagine: Prunes, almonds & herb couscous.

22. Roasted Fennel & Tomato Tart: Pine nut crust.

23. Glazed Tofu "Ham": Mashed potatoes & gravy.

24. Gochujang Roasted Cauliflower: Sesame spinach & rice.

25. Creamy Tuscan Beans: Sun-dried tomatoes & spinach over polenta.

THE LUXURY (ELITE) VEGAN LIST

Focus: Rare mushrooms, truffles, fine-dining techniques, and exotic fruits.

Luxury Plant-Based Lunches

1. Black Truffle Burrata (Vegan): Heirloom tomatoes & balsamic pearls.

2. King Oyster "Scallop" Niçoise: Saffron potatoes & haricot verts.

3. Wagyu-Style Mushroom Skewers: Truffle aioli & yucca fries.

4. Lobster Mushroom Stir-fry: Ginger-scallion glass noodles.

5. Ahi Watermelon Poke: Avocado mousse & seaweed caviar.

6. Hearts of Palm "Crab" Cakes: Shaved fennel & citrus.

7. Grilled Octopus-Style Oyster Mushrooms: Chorizo-spiced chickpeas.

8. Morel Mushroom Risotto: Topped with gold leaf.

9. Foie Gras-Style Lentil Mousse: Artisan crostini & fig jam.

10. Chilled Mango & Passionfruit Ceviche: Hearts of palm.

11. White Truffle Cauliflower Flatbread: Micro-greens.

12. Saffron Infused Tofu Carpaccio: Capers & arugula.

13. Crispy Enoki Mushroom "Calamari": Spicy aioli.

14. Compressed Melon & Mint Salad: Vegan feta & balsamic glaze.

15. Hearth-Roasted Baby Carrots: Cumin-scent & pomegranate molasses.

16. Chanterelle Mushroom Toast: Cashew cream & fresh herbs.

17. Sea Urchin-Style Pumpkin Pasta: Lemon & chili.

18. Smoked Beet Tartare: Quail egg (Vegan substitute) & capers.

19. Asparagus & Saffron Flan: Truffle vinaigrette.

20. Artisan Nut Cheese Board: Dried fruits & exotic seeds.

21. Chilled Gazpacho: Strawberry, cucumber & balsamic pearls.

22. Black Garlic Tempeh: Wasabi micro-greens.

23. Shiitake "Bacon" Wedge Salad: Vegan blue cheese & radish.

24. Marinated Heirloom Radish: Herb-infused oil & sea salt.

25. Forbidden Rice Sushi: Gold-leaf accents & pickled ginger.

Luxury Plant-Based Dinners (With Sides)

1. Truffle-Crusted Cauliflower Loin: Parsnip purée & micro-greens.

2. Lion’s Mane Steak: Miso-glaze & black garlic mash.

3. Saffron Risotto: Roasted King Oyster mushrooms & peas.

4. Artisan Nut-Crust Tempeh: Red wine gastrique & spinach.

5. Wild Mushroom & Truffle Ragout: Over handmade GF saffron pasta.

6. King Prawn-Style Konjac: Coconut-lemongrass broth & black rice.

7. Smoked Portobello Rossini: Vegan foie gras & truffle jus.

8. Brazilian Seafood-Style Moqueca: Hearts of palm & dende oil.

9. Venison-Style Seitan Loin: Blackberry reduction & parsnip purée.

10. Duck-Style Jackfruit Confit: Puy lentils & herb oil.

11. Honeternut Squash Roast: Pomegranate & walnut gremolata.

12. Artisan Vegan Wellington: Chestnuts, mushrooms & herbs.

13. Porcini Dusted Tofu: Braised fennel & leeks.

14. Cauliflower "Bone Marrow": Herb crust & sourdough.

15. Miso-Maple Glazed Sea Bass (Vegan Substitute): Forbidden rice.

16. Stuffed Zucchini Flowers: Almond ricotta & saffron sauce.

17. Cider-Braised Red Cabbage: Apple & tempeh medallions.

18. Roasted Pheasant-Style Seitan: Truffle jus & baby carrots.

19. Saffron & Tomato Braised Tofu: Sautéed samphire.

20. Herb-Crusted Rack of Seitan: Minted pea purée.

21. Wild Mushroom Consommé: Truffle ravioli.

22. Exotic Root Veggie Tagine: Saffron & preserved lemon.

23. Smoked Paprika King Oyster: Roasted artichoke & olive soil.

24. Truffle Oil Infused Polenta: Grilled radicchio & balsamic.

25. Artisan Sourdough Stuffed Cabbage: Chestnuts & sage.

VEGAN ADD-ONS: HEALTHY DESSERTS

THE BASIC COLLECTION

Whole-food staples focused on natural energy and essential nutrition.

Peanut Butter and Flax Power Balls – High-fiber energy bites with organic oats.

Cinnamon Roasted Apple Slices – Slow-roasted with warm spices and walnuts.

Banana Bread Bites Grain Free – Moist, almond-flour based mini bites.

Almond Butter Stuffed Dates – Medjool dates finished with a pinch of sea salt.

Mixed Berry Compote – Seasonal berries simmered with a hint of agave.

Vanilla Chia Seed Pudding – Creamy almond milk base with Madagascar vanilla.

Oatmeal Raisin Bites – Soft-baked chewy bites with sun-dried raisins.

Chocolate Hummus with Fruit – Rich cocoa dip served with seasonal sliced fruit.

Watermelon and Mint Salad – Refreshing cubes finished with fresh garden mint.

THE INDULGE COLLECTION

Elevated flavors featuring organic superfoods and signature plant-based techniques.

Dark Chocolate Avocado Mousse – Silky rich cocoa whipped with ripe avocado.

Blueberry Chia Seed Pudding – Infused with wild blueberries and hemp hearts.

Almond Flour Fudgy Brownies – Decadent, gluten-free, and deeply chocolaty.

Mango Coconut Nice Cream – Chilled tropical puree with toasted coconut flakes.

Baked Pear with Star Anise – Sophisticated spice-infused pears roasted until tender.

Carrot Cake Bites with Cashew Frosting – Spiced carrot cake with a tangy nut-based glaze.

Dark Chocolate Bark with Pistachios – Hand-snapped 70% cacao with roasted nuts.

Matcha Green Tea Chia Pudding – Ceremonial grade matcha for an antioxidant boost.

Salted Caramel Date Balls – Natural caramel flavor with a savory salt finish.

Coconut Milk Flan – A dairy-free take on the classic silk-textured custard.

THE LUXURY COLLECTION

Artisanal masterpieces featuring rare ingredients and fine-dining presentation.

Matcha and White Chocolate Raw Truffles – Ceremonial tea blended with cacao butter.

Rosewater and Cashew Raw Cheesecake – Floral notes with a buttery nut-crust base.

Poached Pears in Hibiscus Syrup – Striking crimson pears with star anise and goji berries.

Dark Chocolate Bark with Edible Gold Leaf – Elite cacao finished with 24k gold accents.

Raw Cacao and Hazelnut Ganache Tarts – Velvety smooth chocolate in a hazelnut shell.

Espresso Protein Fudge – Cold-brew infused fudge with a crushed walnut crumble.

Lavender Honey Fig Skewers – Fresh figs with vegan honey and floral lavender.

Golden Milk Panna Cotta – Turmeric and ginger infused coconut cream.

Manuka Honey Macadamia Clusters – Rare honey glaze over buttery macadamias.